Spiced Couscous
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cardamom seeds
ground |
|
| ⅛ | teaspoon |
cloves, ground
|
|
| 2 ¼ | cups |
stock
chicken |
|
| ½ | cup |
currants
|
|
| 1 ½ | cups |
couscous
|
|
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
cashew nuts
or pistachios |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
cardamom seeds
ground |
|
| 0.6 | ml |
cloves, ground
|
|
| 532 | ml |
stock
chicken |
|
| 118 | ml |
currants
|
|
| 355 | ml |
couscous
|
|
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
cashew nuts
or pistachios |
*
|
Directions
Toast and chop cashews or pistachios.
Melt ¼ cup butter in medium saucepan over low heat.
Add spices and cook 2 minutes, stirring occasionally.
Add stock and currants.
Can be prepared 4 hours ahead.
Bring to boil.
Mix in couscous and 2 tablespoons butter.
Cover and remove from heat.
Let stand 5 minutes.
Fluff with fork; season with salt.
Transfer couscous to bowl, add nuts and toss well.
